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Squid with Zucchini, Almonds and Lemon

Lemon-drenched zucchini brings an Italian accent to flash-fried squid for the perfect quick lunch or light dinner.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4


    •    4 zucchinis
    •    1 tbsp honey
    •    1kg small squid, cleaned
    •    2 tbsps flaked almonds, toasted
    •    1/4 cup (60ml) extra virgin olive oil
    •    finely pared zest of 1/2 lemon and 1 tbsp juice, plus wedges to serve


  1. Separate the squid tubes from the tentacles. Cut open each squid hood, then using a sharp knife, score the inside in a diamond pattern and slice into strips. Remove and discard the beaks from the tentacles and set aside.

  2. Using a vegetable peeler, cut zucchini into long ribbons. Blanch in boiling water for 1 minute, then drain. Set aside.

  3. Heat 1 tablespoon oil in a non-stick frypan over high heat. Cook squid tubes and tentacles, turning, for 1 minute or until just cooked and the tubes curl.

  4. Whisk remaining 2 tablespoons olive oil with lemon juice and honey, then season.

  5. Divide the zucchini and squid among 4 plates and drizzle with dressing. Scatter with almonds and lemon zest, then serve with lemon wedges.

This great family recipe is thanks to delicious Recipes at


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